Recipe: Microwave Pecan Pralines (from Heloise)

PECAN PRALINE (from Heloise)

2 cups dark or light brown sugar, firmly packed
1 (8-ounce) container heavy (whipping) cream (DO NOT WHIP)
1 stick (1/4th pound) real butter room temperature (you cannot use margarine or diet margarine)
2 cups pecan halves (large pieces work better than finely chopped pecans)

Step One:
In a large microwave-safe bowl, stir 2 cups firmly packed brown sugar with 8-ounces of heavy whipping cream until blended. NOTE: DO NOT whip the cream first.

Step Two:
Put the uncovered bowl into the the microwave on high power (I used a 650-watt microwave). Cook for TEN MINUTES and then check. The mixture needs to be BUBBLING HOT with all of the brown sugar dissolved. Since microwaves vary, this is an important step to monitor.

Step Three:
When the mixture is bubbling, carefully remove. Drop in one stick of room temperature butter cut into 10-12 pats. Stir till blended, then add two cups pecans.

Step Four:
If the mixture looks runny, let it set for 30 to 60 seconds. Then start dropping by teaspoonfuls onto waxed paper or aluminum foil.

The first pralines may spread out too much and not appear to harden, but they should after awhile. You need to work quickly, because the mixture can harden rather fast. Let the pralines set until completely cool and dry. When re-tested in the same 650-watt microwave, cooking for 11 to 12 minutes, it started to set up quickly, and the pralines were thicker and higher. Enjoy!

Source: www.heloise.com